Vital Wheat Gluten
If you've never heard of Vital Wheat Gluten, you're missing out. This simple baking flour is a concentration of the protein found in all flours. When added to whole grain baked goods, it adds volume. In the case of pizza doughs, for example, it would add additional stretch that you'd lose from using a whole-grain flour.
Adding water to Vital Wheat Gluten makes it very elastic, almost like salt water taffy. When you add it to yeast-based doughs, it helps retain the steam from baking, to give the product more volume.
Typically adding just one teaspoon to most yeast bread recipes will result in improved texture, and a higher rise.